green chile turkey enchiladas

last night i managed to make quite passable enchiladas, from the hatch green chilis in my freezer, and the turkey stock & meat from thanksgiving. i wouldn’t have blanched at these from a restaurant! these are northern new mexico style: flat (not rolled) and with blue corn tortillas. if only i could master sopaipillas …


surprisingly easy recipe:

Green Chile Sour Cream Enchiladas – 3 servings
from PNM’s Cocinas de New Mexico
3 c chicken broth
3 T Flour
1 c chopped cooked chicken
1 c frozen green chile, thawed, drained
1/2 t garlic salt
9 corn tortillas
2 c shredded sharp Cheddar cheese
1 onion, chopped
2 c sour cream
Whisk 1 c of the broth with the flour in a saucepan until smooth.  Whisk in remaining 2 c broth.  Cook over medium heat until thickened, stirring constantly.  Stir in the chicken, green chile and garlic salt.  Remove from heat.  Heat enough shortening in a heavy pan to measure 1/2 ” deep.  Soften each tortilla in the shortening.  Drain on paper towels.  Mix 1 c of the cheese, onion and sour cream in a bowl.  Layer 1/4 c of the chicken mixture, 1 tortilla, 1/4 c of the chicken mixture and 1/3 c of the sour cream mixture 3 times on an ovenproof-dinner plate.  Repeat with the remaining ingredients.  Top with any remaining chicken mixture.  Sprinkle with remaining cheese.  Bake at 350 for 15 min or until the cheese melts.

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